Slow Cooker Pork Chile Verde Recipe | Easy Dinner

This is your set-it-and-forget-it Chile Verde that works great for tacos, burritos, or over rice.

Ingredients

• 1 Spicito Chile Verde seasoning packet (1.5 oz)
• 1 cup water
• 2 lb pork shoulder or pork butt, cut into large chunks
• 1 small onion, sliced or diced
• 3 cloves garlic, minced (optional)
• 1 tbsp neutral oil (optional, for browning)
• Salt to taste (only if needed)
• Warm tortillas and/or cooked rice
• Lime wedges and chopped cilantro for serving

1 Spicito Chile Verde seasoning packet (1.5 oz)

1 cup water

2 lb pork shoulder or pork butt, cut into large chunks

1 small onion, sliced or diced

3 cloves garlic, minced (optional)

1 tbsp neutral oil (optional, for browning)

Salt to taste (only if needed)

Warm tortillas and/or cooked rice

Lime wedges and chopped cilantro for serving

Directions

1. Prep the pork: Trim excess hard fat and cut pork into large 2-inch pieces. Pat dry so it browns better.
2. Optional browning: Heat oil in a skillet over medium-high. Sear pork on a few sides until lightly browned. This step adds flavor but you can skip it if you’re in a hurry.
3. Mix the sauce: In your slow cooker, whisk 1 Chile Verde packet into 1 cup water until fully dissolved. You should have a smooth green sauce.
4. Load the slow cooker: Add pork, onion and garlic. Toss gently so everything is coated in the Chile Verde sauce.
5. Cook: Cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until pork is very tender and shreds easily with a fork.
6. Shred and taste: Shred the pork right in the slow cooker, mixing it into the sauce. Taste before adding any extra salt.
7. Serve: Spoon the Chile Verde pork into warm tortillas or over rice. Finish with lime juice and cilantro.

Prep the pork: Trim excess hard fat and cut pork into large 2-inch pieces. Pat dry so it browns better.

Optional browning: Heat oil in a skillet over medium-high. Sear pork on a few sides until lightly browned. This step adds flavor but you can skip it if you’re in a hurry.

Mix the sauce: In your slow cooker, whisk 1 Chile Verde packet into 1 cup water until fully dissolved. You should have a smooth green sauce.

Load the slow cooker: Add pork, onion and garlic. Toss gently so everything is coated in the Chile Verde sauce.

Cook: Cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until pork is very tender and shreds easily with a fork.

Shred and taste: Shred the pork right in the slow cooker, mixing it into the sauce. Taste before adding any extra salt.

Serve: Spoon the Chile Verde pork into warm tortillas or over rice. Finish with lime juice and cilantro.